This post may contain affiliate links. For more information, see our privacy policy.
Once you try this fabulous, No-Fail, Super Easy Strawberry Freezer Jam, you'll be spoiled for life. I call it "springtime in a jar"! It's like a little dollop of heaven on toast, biscuits, scones, ice cream, yogurt...
I originally posted this recipe for Strawberry Freezer Jam way back in 2012. I like to bump it back up to the top of the blog each spring, when local strawberries begin to show up, for several reasons. First of all, it's simply delicious! I wanted to make sure that all of our newer readers had the chance to enjoy this recipe.
Secondly, we now have some pretty labels for the jars and thought some of you might like them for gift-giving as well as for keeping things organized. My freezer is getting re-stocked with glistening (labeled) jars of this wonderful jam. I thought you might want to make some too - before the fleeting local strawberry season disappears!
Spring has definitely sprung here in the mountains of North Carolina and summer is just around the corner. The days are cool, sunny and gorgeous with lovely blooms and trees now fully dressed in vibrant green.
One of my favorite aspects of this lovely time of year is enjoying the short, but gloriously delicious season of local strawberries. One bite of a deep red, juicy strawberry, picked just hours before, makes you realize that the store-bought variety you've been eating for the past few months... well, perhaps they weren't really strawberries, after all.
I love to capture this delightful time of year with this delicious Strawberry Freezer Jam. When those short, dreary winter days roll around (always too soon), all I have to do is pull out a jar of this crimson sunshine and I'm instantly transported to warmer days. Because freezer jam isn't cooked on the stovetop, it explodes with fresh, vibrant flavor and beautiful color.
A perfect recipe for beginners!
If you've never made jam before, this Strawberry Freezer Jam is a wonderful place to start. It's super easy and doesn't require any canning knowledge. There's no water bath, canning pots or sealing techniques involved (as in traditional jam-making methods). Simply stir together the jam (instructions below) and ladle it into clean glass jars or plastic storage containers. Pop the jars in the freezer and you're done, it's really that simple.
Drawbacks to making freezer jam?
These are the two potential problems with freezer jam:
- A grainy consistency. Because it's not cooked as traditional jam is, it can be difficult to dissolve all of the sugar. If the sugar's not completely dissolved the finished jam can have a "grainy" or "sandy" consistency.
- The jam doesn't "set" (thicken) properly. It's frustrating to go through all the trouble of making jam and end up with it not setting.
How to make freezer jam that's not grainy
I've been making freezer jam for as long as I can remember and, over the years, I've developed a few simple steps to overcome this "grainy" problem:
- A short stint in the microwave will help dissolve a lot of the sugar without actually cooking the mixture and dulling the flavor and color.
- Be sure to stir the jam well (as in VERY WELL.) Don't cheat on the stirring time both before and after the pectin is added. I like to actually set a timer to make sure I'm stirring for the full instructed time. This is a great project to give to your kids. They'll enjoy being part of the process and will be so proud when they see the beautiful jars of jam lined up on the counter.
- Don't follow the instructions on the pectin packet. The jam is supposed to be ready for ladling into jars in 20 minutes. It takes quite a bit longer than this for the sugar to dissolve into the berry mixture. (But it's mostly hands-off time, time you can be doing something else.)
How to make sure jam thickens
- This problem can occur with traditional jams and jellies to but seems to be more prevalent with freezer jam. However, the same little tricks (see above) that I use to combat graininess will also ensure that the jam "sets" properly. When the sugar is well dissolved the jam will thicken when combined with the pectin.
- Don't cheat on the measurements. Unlike other types of cooking, jam making is an exact science and proportions of fruit to sugar are important. So measure your ingredients carefully. Don't add extra berries just because you have them. Use the extra berries for snacking or make an ice cream topping but don't throw them in the jam bowl.
- Check the date on the pectin box. Pectin can get old and lose its oomph. If your pectin is expired, discard it.
- Be sure to use all of the liquid pectin. I use Certo pectin. It comes in a box with two packets inside. It's important to squeeze all of the pectin from the packet. I like to roll it up as I squeeze it out to make sure I get every last drop.
One of our very favorite ways to enjoy this Strawberry Freezer Jam is on these Ridiculously Easy Buttermilk Biscuits. If you haven't tried them, you're really missing out on something WONDERFUL. But don't believe me, check out all the 5-star reviews!
As I mentioned above, I made some labels this year for the strawberry jam.
If you'd like a printable PDF for the labels, just leave me a comment below and I'll get it off to you. The labels can either be glued to the top or side of the jar or slipped inside the ring on the top of a mason-type jelly jar.
If you've never made Strawberry Freezer Jam you REALLY need to try this recipe - I promise you won't be disappointed!
Café Tips for making this Strawberry Freezer Jam
- Be sure to note tips above regarding problems with graininess and jam not setting.
- Although there's very little hands-on time when making this Strawberry Freezer Jam, make it on a day when you're going to be around the house. You'll need to give it a good stir every now and then to help dissolve the sugar.
- Sugar - To ensure success, DON'T BE TEMPTED TO REDUCE THE SUGAR IN THIS RECIPE! The sugar is not just for sweetness, it also has a lot to do with the way the jam sets up. That being said, there are low-sugar and no-sugar pectins available for those who prefer less sugar. If you go with one of those pectins, follow the directions on the package instead of using this recipe.
- One way to know when the jam has been stirred enough and is ready for the pectin is that the color will become a deeper red. If your strawberry/sugar mixture still looks a bit cloudy, you probably need to stir it more or give it one more 3-minute stint in the microwave.
- Certo is a liquid fruit pectin that helps thicken the jam. Certo can usually be found in the same section of the grocery store as canning jars and storage containers. If you can't find it, just ask at the front desk and someone can direct you to the right section of the store. Don't use powdered pectin for this particular recipe. They are not interchangeable.
- Check the label on the Certo before buying to make sure it's not expired. It can lose its thickening properties if it's old.
- Don't skip the lemon juice. Lemon juice has lots of natural pectin which helps in combination with the Certo to thicken the jam.
- Some people are concerned about freezing jam in glass jars. I've been doing this for over 40 years and have never had a jar break. You do want to make sure however that you leave about a half-inch of space at the top of each jar to allow for expansion when the jam freezes.
- You can also use plastic storage containers if desired.
- This jam is fine at room temperature for a few hours but store it in the refrigerator or freezer when not being used.
- If gifting this Strawberry Freezer Jam let the recipient know that this jam should be stored in the refrigerator or freezer when not being used.
- The jam won't set completely right away, hence the instructions to allow it to sit on the counter for 24 hours. Plus, I love the look of beautiful, vibrant red jam stacked up on my kitchen counter - call me old-fashioned, but there's something about it that makes me smile!
- Very ripe berries (with soft spots) don't make the best jam. As berries ripen more and more their pectin level is decreased so there can be more trouble with setting.
- As the jam sets, you may notice that the fruit seems to float to the top and separate. This is normal. Once the jam begins to set, just give each jar a good stir and the berries will stay suspended after that.
- I love these Weck Jars. They make lovely gifts and a pretty presentation when serving this Strawberry Freezer Jam.
Thought for the day:
Let us then approach God’s throne of grace with confidence,
so that we may receive mercy and find grace
to help us in our time of need.
Hebrews 4:16
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This No-Fail, Super Easy Strawberry Freezer Jam is the most delicious, fresh tasting jam you'll ever have the pleasure of meeting. Once you try it, you'll be spoiled for life. I call it "springtime in a jar".
- 4 cups granulated white sugar
- 1 quart fresh strawberries - see exact measurement below
- 3 ounces liquid fruit pectin I use one pouch. of Certo which is readily available at most larger supermarkets. One pouch is 3 ounces or 88ml.
- 2 tablespoons fresh lemon juice
-
To ensure success, read the Café Tips above in the post before starting this recipe.
-
Wash and rinse glass jars (or plastic containers) and lids in the dishwasher or with hot soapy water. Dry thoroughly.
-
Stem and crush strawberries. Don't try to use a blender or food processor for this step as you want some small pieces of strawberry to remain. (I like to use a potato masher).
-
Measure exactly 2 cups of the prepared fruit into a large microwave-safe bowl. (Use a dry measuring up to measure the crushed strawberries and level it off at the top with a flat-edge knife - don't be tempted to use extra berries!)
-
Add the 4 cups of sugar and stir well for 1 minute. (Again, measure the sugar precisely, using a dry measuring up and leveling it off. You can also weigh the sugar. It should be 800g )
-
*Don't be tempted to go with less sugar as the sugar helps the jam to set properly. If you prefer less sugar, go with a low-sugar or no-sugar pectin and follow the directions on the package, not this recipe.
-
Place the bowl in the microwave on high power for 3 minutes. (Mixture will not cook but will become warm enough for the sugar to dissolve). Remove from microwave and stir well for another minute.
-
Allow the strawberry mixture to sit for 2 hours, giving it a good stir about every 30 minutes. Take a taste to make sure the sugar is dissolved. If it still has a bit of a grainy texture, stir for another minute or two until the sugar is well dissolved.(When the sugar is well-dissolved the mixture will actually deepen in color and lose its "cloudiness". That's when you're ready for the next step.)
-
Combine the liquid pectin and lemon juice in a small bowl. Add to strawberry mixture; stir for 3 minutes (no cheating, set a timer).
-
Fill containers to within ½ inch of the top. Don't fill any higher as the mixture will expand a bit in the freezer.
-
Wipe off the top edges of containers and cover with lids. Let stand at room temperature for 24 hours.
-
Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in the refrigerator.
See Café Tips above for more detailed instructions and more tips.
Recipe adapted from the Kraft website.
This recipe yields 5 cups of jam (or 80 1-tablespoon servings). The number of jars will depend on the size of your jars.
Cheryl Anderson says
Not sure why I haven’t been able to post a comment but this is my 3rd attempt. Had to microwave a second time to dissolve the sugar and that worked great. Would love the labels! Thank you !
Chris Scheuer says
Thanks for letting us know, Cheryl! We will send the labels now.
Samantha Verplank says
Can you please send me labels too! I can't wait to try this, I'm having my daughter crush now!
Chris Scheuer says
Sure, Samantha!
Jessica says
What size jars do you use, and how many jars will this recipe fill?
Chris Scheuer says
Hi Jessica, the recipe makes 5 cups of jam. Some of my jars are 6-ounce and some are 8-ounce. The recipe will make 5 8-ounce jars of jam.
Corie says
I’ m trying this recipe today. Much different than what I am used to. But I think the microwave idea is brilliant! Off to the farmers market for strawberries!!
I would greatly appreciate the labels as we.
Chris Scheuer says
Let us know how it goes, Corie! We will send the labels!
Pam says
I enjoyed my mom’s freezer jam as a child. She doesn’t remember the recipe. I am looking forward to trying this!
Please send me the labels.
Chris Scheuer says
We will send them now, Pam!
Kari Bartel says
If it’s possible we would like to have a PDF link to Label them please. Thank you
Chris Scheuer says
Sure, Kari!
Kari Bartel says
I made this today with my son who has autism it was a very memorable time and what a great recipe thank you for all your posts and recipes I am grateful for easy recipes to help incourage my son to participate with a simple pleasure in life!
Chris Scheuer says
I love that, Kari! Thank you so much for letting us know!
Danna says
I would consider myself a beginner in the world of canning. This looks like a perfect place to start. I can’t wait to try it! I would very much appreciate some of your lovely labels. Many thanks!
Chris Scheuer says
Sure, Danna!
Carol L Lazier says
The jam came out great! Thank you! I made 3 batches!!!!!
Yes, I would love to receive your labels. Thank you
Chris Scheuer says
I'm so glad, Carol! We will send them now!
Linda Phillips says
I used to make strawberry freezer jam all the time. The last two times I made it both times it did not set. I used the recipe on the back of the pectin box. I stopped making it for many years. When I saw your recipe I was confident I would have success. All your recipes are spectacular. I used freshly picked local berries. My strawberry freezer jam turned out perfect and the color is a gorgeous rich jewel red. I will be giving away a few jars for gifts. Thank you. I enjoy your newsletters and blog very much
Chris Scheuer says
Thanks so much for letting us know, Linda! I'm so glad you had success with this recipe!
Jacky kennedy says
I forgot to crush the berries before I hope I haven’t screwed it’ll😵💫 up. Thanks for the tip for dissolving sugar. It’s a long process . May I please have labels. Thank you😁
Chris Scheuer says
I hope it turned out for you, Jacky! We'll send you the labels now!
Nancy Andres says
I'm about to try your recipe for freezer strawberry jam and would greatly appreciate your pretty labels. Thank you in advance.
Chris Scheuer says
Sure, Nancy!
Cheryl Anderson says
Fresh picked strawberries from the field yesterday. Can’t wait to make this! Would love your cute labels!
Chris Scheuer says
Awesome! We will send them now, Cheryl.
Donna says
Trying this recipe tomorrow! Picked the berries yesterday and they ripened so fast! Is it possible to crush the strawberries and refrigerate them until tomorrow? Thanks so very much and would appreciate it if you would please send the labels.
Chris Scheuer says
Yes, you could crush the berries and refrigerate them until tomorrow! We'll get the labels to you, Donna!
Mary Guhl says
Can I double the recipe without adjusting the measurements? The strawberries are super sweet. Can I cut back on the sugar? I’d love some labels too. So glad I found you.
Chris Scheuer says
Hi Mary, it’s best to just use two bowls if you want to double the recipe. If you want the jam to set properly, don’t decrease the sugar. You could add an extra squeeze of lemon juice but decreasing the sugar can cause the final result to be a sauce rather than a jam.
Mary Guhl says
Chris,
The jam came out perfect and we couldn’t wait to have some. I have so many strawberries to preserve. Do you have a water bath recipe for a large batch of berries? I have one my son and I use, but am always looking for a new one to try. I live on a small city lot but it is an active tiny urban farmstead. Blueberries and blackberries will be bursting out soon if they survive the heat wave.
Thanks,
Mary
Chris Scheuer says
I'm so glad to hear that, Mary! I do not have a water bath recipe on the site.
Holly Bott says
Your recipe sounds delicious and I plan to make some tomorrow.
Do you wash your strawberries, and if so, at what stage?
Could you please send me your pretty labels?
Thanks,
Holly
Chris Scheuer says
Hi Holly, I do wash them with the stems on, then drain them well before crushing. We'll be happy to send out the labels.
Caroline B. says
Hi Chris, just made the jam with fresh Spooner farms strawberries, grown in the Puyallup valley, in the shadow of Mt. Rainier.😊 Best recipe I've ever used. Could you also email me a .pdf of your beautiful labels? Thanks!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Caroline. We will send the labels.
Dorothy says
This recipe is as delicious as it promises to be! By following your instructions to stir repeatedly, the jam came out smooth in consistency. My whole family loves it and is begging me to make more! Please send the PDF of the labels, if you would, so I can put the finishing touches on our beautiful jars of jam.
Chris Scheuer says
Yay! So happy you are enjoying this jam, Dorothy. Sending the labels now.
Rachel says
Hello! Thanks for the terrific recipe. That 3 minute microwave trick really helped with the sugar.
Please send me the pdf for the labels. I love how you did the strawberry design in the center like that.
Thanks!
Chris Scheuer says
Awesome! I'm so glad to hear that, Rachel. We will send the labels now.
Jan says
Have gotten all of the supplies and am looking forward to trying this....will be my first time! Could you please send me the PDF for the labels also? Thanks so much!
Chris Scheuer says
Sure, Jan! Enjoy!
Jan says
Got these beauties jarred and ready to go! Initial tastes made it very...very difficult to wait until the jam sets....maybe I won't wait...there is some vanilla ice cream in the freezer calling to me! Thanks so much!
Candy says
I am wondering if this recipe can be made with a sugar substitute and if not do you have a recipe for a "sugar free" freezer jam.
Chris Scheuer says
Hi Candy, you will want to look up a recipe specifically for sugar-free jam, as they are not interchangeable. I do not have a sugar-free jam recipe. Good luck!
Thomas M Meyers says
Couldn't be yummier on toast or ice cream. Can you send me the labels please? Thanks 😄
Chris Scheuer says
Thanks, Thomas! Sending them now!
Daniel Hauptfleisch says
I have written down your ideas and procedures. I hope to do this jam with my three granddaughters. We have frozen 20 quarts of big red strawberries already for this June. Could you send me your pdf for labels as well. Thanks. Daniel
Chris Scheuer says
Enjoy making jam with your granddaughters, Daniel! We will send the labels now.
Merle says
Oops meant to ask you for your labels. Many thanks
Chris Scheuer says
We will send them now, Merle!
Merle says
Can’t wait for Spring to arrive so that I can try your recipe. Thank you for sharing
Sharon Freitag says
Hi Chris,
I've made strawberry jam in previous years but I plan on using your recipe tomorrow.
Could you please send me the labels? They're so bright and colorful!
Thank You
Sharon
Chris Scheuer says
Sure, Sharon! Enjoy!